I've been away from CrossFit Edina for five weeks now...my longest absence since I started there in 2009. I started physical therapy last week to start improving my range of motion. For the first four weeks after rotator cuff surgery, I had zero range of motion with my right arm. Now I can raise my hand over head....and even put on a belt by myself!
So I'm headed back to CrossFit on Monday. It will be slow going and I will be concentrating on lower body workouts. The range of motion therapy sessions end December 30th and then I start strength building in January.
Between my daily walks and CrossFit, I typically burn 400 to 800 calories a day. In the last five weeks, none of that happened. My clothes are a little snugger, so it's time to pay the piper. Back to a strict Paleo diet until I get a few extra pounds burned off. I'm a fan of fries, so I'd like to share this Food Network recipe for root vegetable fries.
1 pound carrots, cut into fries
1 pound parsnips, cut into fries
1 tablespoon vegetable oil
1 teaspoon kosher salt
1 teaspoon lemon-pepper seasoning
2 egg whites, beaten
1/2 cup Panko bread crumbs
- Preheat oven to 400º.
- Toss fries with oil, salt and lemon-pepper. Add the egg whites and toss again. Add the breadcrumbs and toss again.
- Spread fries out on two baking sheets and place in oven. After 20 minutes, stir fries. Bake for 15 minutes more, then serve.
Wine pairing: Merlot